Quick Weeknights · Swedish
Ärtsoppa
We prepare this yellow pea soup with the traditional slow simmer expected for our Thursday service.
Why This Works
The natural starch released by the yellow peas during the slow simmer creates an exceptionally velvety, hearty body without the need for additional thickeners or dairy. By tempering the robust smokiness of the pork with the clean, herbaceous notes of thyme and the sharp contrast of Swedish mustard, the dish achieves a perfect balance of rustic depth and bright acidity.
The Upgrade
Add a pinch of marjoram for a more authentic herbaceous depth.
Chef's Secret
Michelin TechniqueDon't rush the initial soak; soaking the peas overnight ensures a creamy final texture.
Ingredients
Total time including resting: 40 min
Directions
Combine the soaked yellow peas, smoked pork, chopped onion, dried thyme, and vegetable broth in a large heavy-bottomed pot.
5 minBring the mixture to a gentle boil, then immediately reduce the heat to a low simmer to ensure the peas cook evenly.
5 minSkim any foam or impurities that rise to the surface of the broth to ensure a clean, clear flavor profile.
5 minContinue to simmer until the peas have broken down and achieved a creamy, thick consistency.
20 minRemove the pork from the pot, shred the meat finely, and return it to the soup, stirring in salt and pepper to taste.
3 minServe the soup hot with a generous dollop of Swedish sweet mustard on the side for guests to swirl in.
2 minWine Pairing
Pale Ale
Beer
The BottleOppigårds Golden Ale
The malt-forward profile of a quality Swedish ale pairs naturally with the earthy, sweet profile of yellow peas. Its carbonation effectively cuts through the heaviness of the slow-simmered soup.
Nutrition per Serving
390
calories
24g
protein
48g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Toasted Mustard Rye Bread
Toast slices of dark rye bread and spread with mustard for a punchy, sharp bite that pairs traditionally with pea soup.
Ingredients
Directions
Preheat your oven broiler to high.
Arrange the rye bread slices on a parchment-lined baking sheet.
Toast the bread under the broiler for 60 to 90 seconds per side until edges are crisp and darkened.
Remove from the heat and immediately brush each slice with a thin layer of softened butter.
Spread a precise layer of mustard over the buttered surface.
Garnish with freshly cracked black pepper and thyme leaves, serving while hot.
Side Dish
Carrot and Apple Slaw
Grate carrots and apples together for a sweet and fresh side that provides a crisp contrast to the soft, thick pea soup.
Ingredients
Directions
Combine the grated carrots and apples in a chilled mixing bowl.
Whisk the lemon juice, olive oil, honey, and salt in a small ramekin until emulsified.
Drizzle the dressing over the carrot-apple mixture.
Fold in the fresh parsley gently to maintain ingredient integrity.
Adjust seasoning to taste, ensuring a bright, acidic balance.
Serve immediately to preserve the crisp textural contrast required for the soup.
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